In a large pot on med-low heat, add ghee and onion.
Sauté for about 20 min (mixing it around every once in a while to keep from burning) or until browned.
Add garlic and sauté for another minute or two.
Add in tomato paste and sauté together for another minute.
Mix in chicken broth, salt, pepper, and if you like a little more heat like myself, go ahead and add the cayenne too. It won’t make it too spicy, but it will definitely give a bit of a kick to it.
Stir in the crushed tomatoes and put the lid on the pot to bring to a gentle boil. After the soup has reached a gentle boil, turn to low heat. At this point, go ahead and make the grilled cheese sandwiches because the soup is almost done. A couple minutes before serving the dish, stir in the basil and cream to the soup.